Without it, my Edamame and Quinoa ‘Faux’-quettes looked a little naked.Not only did it work as a great stir fry sauce for my newly acquired (and adored) lotus root––with a little extra vinegar, it quick-pickled that lotus root rather fabulously as well.And when it found its way into my lunchbox…
Like most of my culinary creations, this Ginger Miso Peanut Dressing was inspired by a product I found beckoning on the store shelves, but whose intrigue was not enough to overcome my lack of desire to shell out money for something I figured I could probably make at home.
So I did. Sort of.*
[With a miso unable to actually stick to a plan (or recipe…or list of ingredients…)]
*Do you feel as weird as I do everytime I end a sentence with a preposition. Not that that was a sentence. So maybe since I broke one rule, the other doesn’t matter?Lucky for me, frugality lends itself to food hoarding, and I had stumbled upon a long lost (and unopened) pound of Trader Joe’s peanut flour when I moved in June. So I had a base from which to carry out the kitchen imitational.*
You could substitute peanut butter or tahini–now there’s an idea!–but you’ll have to alter the amount of water or other liquid you add to thin it out. I’m sure the result will remain the same:When you get to the bottom of the jar, you’ll refill it with water and drink it just to make sure you’ve gotten every last bit out of it.*
*Not that people do that or anything.
Ginger Miso Peanut Dressing
[Makes about 3/4 cup]
- 3 Tbsp. peanut flour
- 2 tsp. mellow white miso
- 2 tsp. ginger puree (or super finely minced ginger)
- 1 Tbsp. rice vinegar
- 2 Tbsp. Bragg’s liquid aminos, soy sauce, or tamari
- water, as needed
Combine all ingredients in a blender (or the cup attachment for immersion blender).